Butternut Squash Shakshuka
Ingredients
- 1 28-ounce can whole plum tomatoes with juices
- 3 tablespoons olive oil
- ½ medium butternut squash, peeled, seeded, cut into ½-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- 2 teaspoons ancho chile powder
- 2 tablespoons sambal oelek
- 4 large eggs
- Cilantro leaves with tender stems (for serving)
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